August 22 2013

Korean(ish) Venison
2 lb Ground Venison
1/4 cup molasses
1/2 cup soy sauce
2 Tbsp sesame oil
2 tsp garlic powder
2 tsp minced ginger
3 Tbsp BBQ sauce
2 diced jalapenos

Add all ingredients to slow cooker and break it up into small chunks, stirring thoroughly to ensure everything is well coated. Cover and cook on LOW for about 3-4 hours.

Brown Rice - Package Directions

Pea and Carrots - Perhaps with some butter, salt and pepper

January 19 2012

Venison "Mexican" Lasagna

I had inspiration for this (http://weelicious.com/2011/10/11/crock-pot-mexican-tortilla-lasagna/) but I ended up tossing a little bit of everything from my fridge in.

Cook together in a skillet the night before:
1 package Vension Smoked Sausage - Cubed
1 Zucchini - Cubed
Mushrooms - Sliced
Frozen Corn
Onion - Diced

Cool the mixture and stir in some sour cream and and egg before refrigerating for the evening.  In the morning layer salsa, meat mixture, cheese and tortillas.  Cooke on high until lunch.

Salads to start with a Chipotle Ranch Dressing

December 01 2011

Beef and Venison
3.5 lbs Beef Roast
1.5 lbs Venison Roast
1 package mushrooms
2 onions
1/4 cup Red Wine
1 Tbsp Tamari Sauce
1 Tbsp Apple Cider Vinegar
Spices
Salt and Pepper to taste

Cube the meat and brown it in a skillet in batches.  In the same skillet cook the sliced mushrooms and onions a bit to cook out some of the water.  Layer the browned meat in the slow cooker with the cooked mushrooms and onions.  Deglaze the skillet with the liquids and add in the spices (I'm not sure what they were, Steven did that part).  Pour the juices in the slow cooker.  We put it in the fridge over night then turned it on high in the morning.  It cooked for 4 hours and turned out great.

Right before serving I made a gravy out of the juices from the slow cooker.  This just involved Arrow Root flour, the juices and a splash of cream.  No additional seasonings were necessary.

Mashed Potatoes
5 lbs Potatoes (It was only 3 potatoes because they were massive)
2 cloves garlic
1 stick butter
Heavy Cream
Salt and Pepper to taste

Peel and cube the potatoes and put in a pot with enough water to cover them completely and the garlic.  Boil them for roughly 20 minutes or until they are tender.  Drain and put them back in the pot with the butter and probably about 1/4 cup of cream (if you want to use milk go ahead, but I had some cream I needed to use).  Mash to your hearts content adding more cream and the salt and pepper as necessary.  I did this the night before and then reheated the next day in the microwave with a little extra cream because it needed some moisture.

Next time I think 3.5 lbs would be sufficient.  There were too many leftovers.

Sauerkraut and Blaukraut
Both of these were opened from a jar and reheated on the stove.  One day I may attempt to make my own, but for now the jars are tasty enough.

November 17 2011

Frito Pie

Also known as Chili with some Fritos underneath.  Not in the picture, but there was also steamed broccoli and quinoa.  Toppings included sour cream, shredded cheese, green onion and a variety of hot sauces.

In the pot...

2 lbs ground Venison
3 Italian Sausage links
1 Onion, diced
1 Bell Pepper, diced
1 Jalapeno, diced
1 can Black Beans, diced
2 cups chicken stock
1 can Rotel
1 can diced Green Chiles
1 can Tomato Paste
1 Beer, preferably dark (we used Shiner Black)
Seasonings

Brown the meat in a skillet and then toss into the slow cooker with everything else.  Cook on low for as long as you like (overnight for us).  I wish I could get more specific about the seasonings, but I didn't measure them or really pay much attention.  I know there was Chili Powder, Paprika, Cumin, Salt and Pepper, but there are probably others tossed in for the fun of it.